Phyllo Shepherd’s Pie
An updated version of an old favourite. This pretty pie combines lean meat with lots of fresh vegetables, all topped with crisp and light phyllo pastry.
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- 500 g lean boneless lamb trimmed of all excess fat and cut into 2 cm cubes
- 2 1/2 tbsp flour
- 2 1/2 tbsp canola oil
- 250 g shallots peeled
- 2 garlic cloves crushed
- 4 carrots peeled and thickly sliced
- 1 stalk celery sliced
- 1/2 cup red wine
- 1 1/2 cups diluted salt-reduced or homemade beef or vegetable stock
- 1 tbsp Worcestershire sauce
- 1 tbsp whole grain mustard
- 1 bouquet garni
- 2 leeks trimmed, halved lengthwise and thickly sliced
- 2 tbsp fresh parsley chopped
- 3 sheets phyllo pastry
- Toss the meat with the flour to coat lightly. Heat 1 1⁄2 tablespoons of the oil in a large flameproof casserole dish or a deep frying pan over a medium heat. Fry the lamb in batches until browned all over. Remove using a slotted spoon.
- Add the shallots to the fat left in the pan and fry, stirring frequently, for 5-8 minutes until lightly browned.
- Add the garlic, carrots and celery to the pan. Stir in the wine, turn up the heat and cook until the wine has almost evaporated. Add the stock, Worcestershire sauce, mustard and bouquet garni. Return the lamb to the pan along with any juices. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.
- Preheat the oven to 375°F (190°C). Stir in the leeks, cover and simmer for 10 more minutes. Season to taste. Remove and discard the bouquet garni, then spoon the mixture into a 1.75 litre ovenproof dish and stir in the parsley.
- Cut the phyllo pastry into squares between 9 and 12 cm, depending on the size of your phyllo sheets. Lightly brush each square on one side with a little of the remaining oil, then crumple them up loosely and place them, oiled-side up, over the filling. Bake for 25-30 minutes until the pastry is crisp and golden.
Per serving: 426 calories, 22 g fat (6.5 g saturated), 30 g protein, 20 g carbohydrate, 5 g fibre